Authentic Enchiladas Verdes 

While Mexican  Fresh green salsa is used in the preparation of an authentic chicken enchilada recipe, just like it would be at a Mexican restaurant or, better yet, a Mexican home.   freeze  


– 2 bone-in chicken breast halve – 2 cups chicken broth – ½ white onion, halved, divided – 2 teaspoons salt – 2 cloves garlic, divided – 1 pound fresh tomatillos, husks removed – 5 serrano peppers, or to taste – 1 pinch salt – ¼ cup vegetable oil – 12 corn tortilla – 1 cup crumbled queso fresco – ½ white onion, chopped – 1 bunch fresh cilantro, chopped


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Assemble the components.  

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In a medium saucepan, combine chicken, stock, quarter onion, salt, and clove of garlic; bring to a boil. Cook for about 20 minutes, or until the chicken is no longer pink in the middle and the juices flow clear. When placed in the center, an instant-read thermometer should read at least 165 degrees Fahrenheit (74 degrees Celsius).  

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Transfer chicken to a big basin so it can cool. Save the broth; throw out the garlic and onion.Use your hands to shred the chicken after it's cold enough to handle.Put the serrano peppers and tomatillos in a medium pot and add water to cover.When the tomatillos turn from bright green to a drab, army green, bring to a boil and simmer.  

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Put the peppers and tomatillos through a strainer into a blender. Add a pinch of salt, the last quarter of an onion, and the last clove of garlic. Add enough of the saved broth to the blender to cover the veggies by about 1 inch.Process until pureed through.After adding the salsa to a medium saucepan, gently boil it.

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In a small frying pan, heat the oil over medium-high heat until it's quite hot. One at a time, gently cook the tortillas in heated oil. To drain, remove onto paper towels.

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Dip tortillas into salsa and cook on low until they soften again. Put three on a plate for each person.Top tortillas with salsa after stuffing or covering them with shredded chicken.Add a sprinkle of cilantro, onion, and queso fresco. 


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